PHILOCOFFEA 409 RWANDA Mbilima Washed

〈Dukunde Kawa Musasa Cooperative／Mbilima〉
The Dukunde Kawa Musasa Cooperative was founded in 2000 in the Gakenke District of northern Rwanda. The cooperative currently has about 300 members, approximately 20% of whom are female farmers actively involved in coffee production. The nearby mountains are a habitat for gorillas, and coffee is grown and harvested in this naturally rich highland environment.

The cooperative currently operates three washing stations (CWS), including Mbilima, with the Mbilima CWS having been operational since 2007. Currently, 616 smallholder farmers from the surrounding area deliver their harvested cherries to this station for processing, refining coffee from approximately 72 hectares of farmland. These farms have obtained multiple international organic certifications, and Mbilima CWS itself is an organically certified processing station. In the 2025 Best of Rwanda competition, a honey-processed lot submitted by this station also successfully won an award.

Coffee trees are planted at intervals of approximately 2 to 2.5 meters, with about 2,500 trees per hectare. Most farmers are small-scale producers, managing an average of about 200 coffee trees.
The local soil is silty, with a pH of about 5.1, making it slightly acidic and suitable for coffee growth. The main harvest season is concentrated from March to May. []

Upon arrival at the processing station, coffee cherries are first visually screened on African drying beds, followed by a water "float" method to remove undesirable fruits. After pulping, specific gravity separation using clean water is still employed to further remove defective beans. During the drying process, multiple manual sortings are performed both when wet and during drying to ensure consistent quality. Drying is done on African raised beds, typically taking about 24 days to complete (weather permitting).

After multiple screenings and meticulous processing, the coffee produced by Mbilima has an extremely low proportion of defective beans, presenting a flavor profile that combines transparency and cleanliness. The hilly environment at an altitude of over 2,000 meters, the meticulous management by farmers, and the rigorous quality control at the processing station collectively underpin the high quality of this coffee.

Every year, we conduct blind cupping of received samples to decide which lots to purchase. This year's selected coffee also comes from the Dukunde Kawa Musasa Cooperative. This coffee exhibits the sweet citrus notes characteristic of Rwanda, reminiscent of the splendid flavor of Wenzhou tangerines, along with a clean and crisp aftertaste. Receiving such thoughtfully cultivated and processed coffee for many years is deeply appreciated; the producers' long-standing efforts and sincere work ethic are clearly conveyed through this cup of coffee.

The roast is set to a light roast. We consistently apply heat in the early stages of roasting to bring out the juicy and vibrant acidity of citrus fruits. Due to the tendency of Rwandan coffee to show a slower temperature rise after the first crack, we pay special attention to heat control to avoid underdevelopment. After completing the sample roast, it was blind cupped along with other coffees, and the results showed that its flavor fully expressed a strong Rwandan character, allowing all colleagues present to identify its origin with one sip, which was very impressive.

When actually tasted, one can perceive a sweet citrus acidity similar to Wenzhou tangerines, gently spreading in the mouth. The flavor is layered with the sweetness of brown sugar and lemon candy, as well as an aftertaste resembling black tea, giving an overall delicate and elegant impression. The texture is smooth and soft, maintaining a good mouthfeel even as it cools, further highlighting the quality of this coffee. With excellent flavor balance, it is suitable for repeated daily drinking.

This is a coffee that truly conveys the terroir of Rwanda, the meticulous craftsmanship of its producers, and a consistent dedication to quality that has been maintained for many years.